Amazing Lemon Poppyseed Pound Cake
Ever since I tried this cake at the Flour Bakery in Boston, I have fallen in love for poppyseed-everything!From pastries to bread, from sweet to savory, these amazing seeds just work with everything. This cake is the perfect combination of sweet and tangy!
And it’s also great with fresh berries on top, making it a romantic (and light) combination of colors and flavors. So, if you feel like not making a chocolate dessert this Valentine’s day, try this option, you will fall in love with it too! I recommend that you read the recipe all the way through first, since its a little long and you wanna make sure you understand all the steps perfectly! Enjoy!
Preparation Time: 35 min
Cooking Time: 1 hr 10 minutes
Ingredients:
- 2 cups of cake flour
- 3/4 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup plus 3 tablespoons (1 3/8 sticks) unsalted butter, melted and cooled to slightly warm
- 1/4 cup heavy cream, at room temperature
- 3 tbsp finely grated lemon zest (about 2 lemons)
- 1 tbsp fresh lemon juice (about ½ lemon)
- 3 tbsp poppy seeds
- 4 eggs
- 1 + 1/4 cups granulated sugar
For the Lemon Glaze:
- 1/2 cup confectioners’ sugar
- 1 or 2 tbsp fresh lemon juice (about 1 lemon)
Directions:
- Put a rack in the center of the oven, and preheat to 350ºF. Butter and flour a 9×5 in loaf pan (or a 8×8 in brownie pan, like I did) or line it with parchment paper.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the butter, cream, lemon zest, lemon juice, and poppyseeds. The mixture should be like a thick liquid. If it hardens, just heat it gently until the butter melts again. Set aside.
- Using a stand mixer fitted with the whip attachment (or a regular handmixer), beat together the eggs and sugar on medium speed, until light and fluffy (about 4-5 minutes, or 8-10 if using handheld mixer).
- With a rubber spatula, gently fold the flour mixture into the egg mixture until just combined. Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it. Then fold in the remaining egg-flour mixture just until thoroughly combined. Pour the batter into the prepared pan.
- Bake for 1 hour to 1 hr and 10 minutes (if using the 8×8 inch pan, the time is less, like 45 minutes), or until the top of the cake is golden brown and springs back when you press in the middle. Let it cool on a wire rack for 30 minutes.
- To make the glaze: in a small bowl, whisk together the confectioners’ sugar and lemon juice until you have a spreadable glaze. When the cake has cooled for at least 30 minutes, pop it out from the pan and place it on the rack. Spread or spoon the glaze over the top, allowing it to driblle down the sides.
- You can store it wrapped in plastic wrap at room temperature for up to 3 days.
Recipe taken from “Flour, by JoanneChang” from Flour Bakery + Café at Boston, MA.
